These gorgeous no-bake raspberry cheesecake bars are creamy, rich and just as delicious as traditional baked cheesecake bars (if not better). Super easy to prepare and the perfect dessert for any occasion.
These beautiful no-bake raspberry cheesecake bars are a not only incredibly delicious but also dairy-free, refined sugar-free and gluten-free. It’s the perfect dessert to bring to any family gathering.
How to prepare these yummy no-bake raspberry cheesecake bars
In a food processor add hazelnuts, coconut flour, cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture. Press into the base of a brownie pan and cover with fresh raspberries.
For the raspberry layer add cashews, coconut cream, raspberries, maple syrup, coconut oil and cacao butter into a high speed blender. Blend until completely smooth.
Pour over base and raspberries and let sit in the refrigerator for 4-5 hours.
Melt chocolate with coconut oil and pour over raspberry cheesecake layer. Use code DELIGHTFUEL to get 20% off of HuKitchen products.
Let sit in the refrigerator for about 30 minutes. Slice and enjoy. Store leftovers in an airtight container in the refrigerator.
If you are a raspberry lover, here are some more delicious recipes for you:
Raspberry Gin Popsicles
Dark Chocolate Raspberry Bars
Vegan Raspberry Mousse Tart
Dark Chocolate & Raspberry Truffles
As always, if you happen to make these yummy No-bake Raspberry Cheesecake Bars, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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No-bake Raspberry Cheesecake Bars
These gorgeous no-bake raspberry cheesecake bars are creamy, rich and just as delicious as traditional baked cheesecake bars (if not better). Super easy to prepare and the perfect dessert for any occasion.
Ingredients
Base
- 1 cup hazelnuts (roasted), sub with almonds or nuts of your choosing
- 4 tbsp coconut flour
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 2 1/2 tbsp coconut oil
- 1 cup fresh raspberries
Raspberry Cheesecake Layer
- 1 1/2 cup cashews, soaked
- 1 cup fresh raspberries
- 1/2 maple syrup
- 1/4 cup coconut oil
- 1 can full-fat coconut cream
- 1/3 cacao butter, melted
Chocolate Layer
- 3/4 cup chocolate chips
- 2 tbsp coconut oil
Instructions
1. In a food processor add hazelnuts, coconut flour, cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture. Press into the base of a brownie pan and cover with fresh raspberries.
2. For the raspberry layer add cashews, coconut cream, raspberries, maple syrup, coconut oil and cacao butter into a high speed blender. Blend until completely smooth.
3. Pour over base and raspberries and let sit in the refrigerator for 4-5 hours.
4. Melt chocolate with coconut oil and pour over raspberry cheesecake layer.
5. Let sit in the refrigerator for about 30 minutes. Slice and enjoy.
6.. Store leftovers in an airtight container in the refrigerator.m
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